Ingredients
3 pound(s) small red pototoes, quartered
1 1/2 teaspoon(s) salt
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) tarragon or cider vinegar
1 teaspoon(s) dried tarragon leaves (or 1 tablespoon fresh chopped tarragon leaves)
1/2 teaspoon(s) freshly ground black pepper
1 cup(s) chopped celery
1 cup(s) finely chopped sweet onion
1/2 cup(s) chopped green onions
2 tablespoon(s) sweet pickle relish
4 large hard-boiled eggs, peeled and grated
1/2 cup(s) mayonnaise
1/4 cup(s) finely chopped roasted red pepper
4 strip(s) crisp bacon, crumbled
Preparation
In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat. Cook potatoes until fork-tender – 10 to 15 minutes. Drain potatoes and place in a large bowl. In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and black pepper. Add olive-oil mixture to potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight. Thirty minutes before serving, let potato mixture warm to room temperature. Just before serving, fold in roasted red pepper and sprinkle with crumbled bacon.
